The correct option for the hydrolysis of proteins by diluting mineral acids is **C. amino acids**. ### Detailed Explanation: 1. **Understanding Hydrolysis**: - Hydrolysis is a chemical reaction in which water is used to break down a compound. In the case of proteins, hydrolysis involves breaking the peptide bonds that link amino acids together in a protein chain. 2. **Role of Dilute Mineral Acids**: - When proteins are treated with dilute mineral acids (like hydrochloric acid, HCl), the acidic environment helps to facilitate the hydrolysis process. The acid donates protons (H⁺ ions), which can help to cleave the peptide bonds between amino acids. 3. **Products of Protein Hydrolysis**: - The end products of protein hydrolysis are individual amino acids. Each protein is made up of a specific sequence of amino acids, and when hydrolyzed, these amino acids are released. 4. **Why Option C is Correct**: - Since the question specifically asks about the hydrolysis of proteins, and we know that proteins are polymers made of amino acids, the direct result of hydrolysis is the formation of these amino acids. Thus, option C (amino acids) is the correct answer. ### Why the Other Options are Incorrect: - **Option A: Sucrose**: - Sucrose is a disaccharide composed of glucose and fructose. It is not related to proteins and does not form from the hydrolysis of proteins. Therefore, this option is incorrect. - **Option B: Glucose**: - Glucose is a simple sugar (monosaccharide) and is not a product of protein hydrolysis. It is derived from the hydrolysis of carbohydrates, not proteins. Thus, this option is also incorrect. - **Option D: Fatty Acids**: - Fatty acids are components of lipids (fats) and are not produced from the hydrolysis of proteins. They are formed from the hydrolysis of triglycerides or phospholipids. Therefore, this option is incorrect as well. ### Summary of Key Points: - Hydrolysis of proteins involves breaking peptide bonds to release amino acids. - Dilute mineral acids facilitate the hydrolysis process by providing an acidic environment. - The correct product of protein hydrolysis is amino acids (Option C). - Other options (sucrose, glucose, fatty acids) are unrelated to protein hydrolysis. This understanding of protein hydrolysis is crucial for grasping broader concepts in biochemistry and nutrition, as amino acids play vital roles in various biological processes.